Christmas Lunch
Mushroom and Leek Bread Pudding from Ina Garten, the Barefoot Contessa
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), dividedDirectionsPreheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/mushroom-leek-bread-pudding-recipe/index.html?oc=linkback
Roasted Turkey Roulade from Ina Garten, the Barefoot Contessa
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, meltedDirectionsPlace the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-turkey-roulade-recipe/index.html?oc=linkback
Blue Cheese Tart with Cranberry Chutney from the Galley Gourmet
makes 32-38 bite size pieces
For the Tart Dough
1 1/4 cups unbleached all-purpose flour
6 Tablespoons (3-ounces) cold unsalted butter, cut into 1/2-inch cubes
2 Tablespoons cold vegetable shortening
1/4 teaspoon kosher salt
3 to 4 Tablespoons ice water
For the Filling
1 cup heavy cream
1 extra large egg
2 extra large egg yolks
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces quality blue cheese, crumbled
Accompaniment
Cranberry Chutney; recipe follows
In the bowl of a food processor, blend together the flour butter, shortening, and salt just until the mixture resembles pea-size meal. Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated. Squeeze a handful of dough together. If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until incorporated.
Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle. Wrap and refrigerate for at least an hour, or until firm.
Preheat the oven to 350º F.
Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle. Fit the dough into a 13 1/2 x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes.
Lightly prick the bottom and the sides of the tart shell with a fork. Line the shell with foil and fill with dried beans or pie weights. Bake until sides of the tart are set and edges are golden, about 20 minutes. Remove the foil and weights and bake until golden, about 10-15 minutes. Let cool in the pan on a wire rack for 20 minutes. Reduce the oven temp to 325º F.
For the Filling
In a medium bowl, whisk together the cream, egg, yolks, salt, and pepper until combined. Place tart shell on a baking sheet and scatter cheese over the bottom of the shell. Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes. Cool tart completely on a wire rack.
Cut tart into 32-38 pieces and serve topped with chutney. Enjoy!
Cranberry Chutney
makes about 2 cups
1 large shallot, finely chopped
1 (12-ounce) bag of fresh cranberries
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 Tablespoons red wine vinegar
1 small garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
Combine all of the ingredients into a medium saucepan over medium heat. Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes. Let cool. The chutney can be made up to one week ahead and refrigerated, covered.
Source: Adapted from The Gourmet Cookbook, edited by Ruth Reichl
Butter Lettuce, Pomegranate and Walnut Salad from Peace Meals, Junior League of Houston Cookbook
Vinaigrette
1/3 cup pomegranate juice
1 Tablespoon red wine vinegar
1/4 cup extra virgin olive oil
course salt and freshly ground black pepper
Whisk vinaigrette ingredients together in a small bowl. Arrange butter lettuce, seeds from 2 pomegranates, 1/4 cup crumbled blue cheese, and 1/2 cup chopped, toasted walnuts on plates. Drizzle with vinaigrette and enjoy. Serve with Parmesan Thyme Jalepeno Cheese Crackers with the salad.
Parmesan and Thyme Crackers from Ina Garten
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves (or, substitute finely chopped jalepeno for a little kick)
1/2 teaspoon freshly ground black pepperDirections
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-black-pepper-crackers-recipe/index.html?oc=linkback
Lemon Cupcakes from the Kitchen Queen, London
Bacon Wrapped Quail from Bolner’s Meat Market, San Antonio
Christmas Night
Tamales
Empanadas from Betos, San Antonio
Pomegranate Margaritas from howsweeteats.com
Yield: makes 1 margarita, is easily multiplied
Total Time: 5 minutes
Ingredients:
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces pomegranate juice
2 ounce lime juice
1 1/2 ounces simple syrup
coarse salt for the rim
lime + pomegranate arils for garnish
Directions:
For simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely.
Rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, pom juice, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in extra lime slices. Add some pomegranate arils for decoration.
[This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.]
[adapted from my strawberry margs]
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